Description

These sausage and grilled shrimp kabobs are a bold, flavor-packed combination of juicy shrimp, smoky sausage, and colorful vegetables. Quick to prep and grill, they’re perfect for weeknight dinners, backyard barbecues, or meal prep. Serve them with rice, a fresh salad, or enjoy them right off the skewer for a satisfying, mess-free meal.

Ingredients

Scale

1 pound large shrimp, peeled and deveined (tails on or off)
12 oz smoked or andouille sausage, sliced into 1-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into chunks
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Wooden or metal skewers

Fresh parsley or lemon wedges, for garnish (optional)

Instructions

Prepare the skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper.

Marinate the shrimp: Toss the shrimp in the marinade until evenly coated. Let sit for 15–20 minutes while you prepare the vegetables and sausage.

Assemble the kabobs: Thread shrimp, sausage slices, bell peppers, and onion chunks onto the skewers, alternating for variety.

Grill the kabobs: Preheat your grill to medium-high heat (around 375–400°F). Place the skewers on the grill and cook for about 2–3 minutes per side, turning occasionally, until the shrimp are pink and opaque and the sausage is lightly charred.

Serve: Remove from the grill and serve hot, garnished with fresh parsley or lemon wedges if desired.

Notes

Keep an eye on the shrimp—overcooking can make them rubbery.
Swap the sausage: Kielbasa or chorizo are delicious alternatives.

No grill? Cook these on a Blackstone griddle or indoor grill pan for similar results.